Nyonya Fried Rice
Bursting with bold flavors and vibrant aromatics, Nyonya Fried Rice is a tantalizing dish that brings the essence of Peranakan cuisine to your table. This quick and easy recipe transforms day-old rice into a mouthwatering meal loaded with shredded chicken, plump prawns, and scrambled eggs, all stir-fried with fragrant spices like toasted belacan (shrimp paste), turmeric, and fiery bird’s eye chilies. Enhanced with savory soy and oyster sauces, this dish strikes the perfect balance of spicy, savory, and slightly sweet. Garnished with fresh spring onions, cucumber slices, and lime wedges, Nyonya Fried Rice is not only a feast for the palate but also a visually stunning centerpiece. Whether served as a weekday dinner or showcased at a family gathering, this authentic fried rice recipe is sure to impress. Perfect for lovers of Southeast Asian flavors, it’s a must-try fusion dish rich in heritage and taste!
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Recipe Information
Ingredients
- 3 cups Day-old cooked white rice
- 1 cup Cooked chicken breast, shredded
- 8 pieces Large prawns, peeled and deveined
- 2 pieces Eggs
- 3 pieces Shallots, finely sliced
- 3 cloves Garlic, minced
- 2 pieces Bird's eye chilies, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Belacan (shrimp paste), toasted
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 3 tablespoons Cooking oil
- 2 stalks Spring onions, chopped
- 1 piece Cucumber, thinly sliced (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium heat. Beat the eggs and pour them into the wok, scrambling until cooked. Remove the eggs and set aside.
Add the remaining cooking oil to the same wok and increase the heat to medium-high. Sauté the sliced shallots, minced garlic, and bird's eye chilies until fragrant, about 1-2 minutes.
Add the turmeric powder and belacan (shrimp paste) to the wok, stirring well to combine and release the aromatic flavors.
Toss in the prawns and cook for 2-3 minutes until pink and cooked through. Add the shredded chicken and stir-fry for another 1 minute.
Add the day-old cooked rice, breaking up any clumps with the back of a spoon or spatula. Stir-fry thoroughly to coat the rice evenly with the spices.
Add the soy sauce, oyster sauce, sugar, and salt. Mix well until all ingredients are evenly combined and the rice is fully seasoned.
Return the scrambled eggs to the wok, tossing everything together. Cook for an additional 2-3 minutes to ensure the rice is heated through.
Sprinkle the chopped spring onions over the fried rice and give it a final toss before turning off the heat.
Serve the Nyonya Fried Rice hot, garnished with cucumber slices and lime wedges on the side, if desired.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 16.3 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 437 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
